In a bowl mix the Robertsons Freshly ground Black Pepper, a little salt and the olive oil together.
Rub all over the meat.
Roast the meat whole in the centre of a preheated 200°C oven for about 25 minutes for medium-rare.
Remove from heat and allow to rest.
The roast will continue cooking a little while resting, so don't be tempted to put it back in the oven.
Place the cream, milk and honey, mustard and KNORR Vegetable Stock Pot in a saucepan.
Heat gently until sauce starts to thicken.
Stir in the Amarula liqueur.
Season (to taste) with Robertsons Atlantic Sea Salt
Robertsons Freshly ground Black Pepper.
Serve with the sliced fillet.